By Shelby Spears
To quote Kermit the Frog … it’s not easy being green.
Spinach, kale, chard, broccoli, whatever form they take it seems our poor greens get a bad rap. I love them but most kids, and many adults, tend to avoid the green stuff in lieu of something more seemingly palatable.
But getting greens in your diet doesn’t mean you have to be a kale connoisseur or broccoli fanatic. It’s SO easy to sneak greens into foods to the point where you can’t even taste them - from shakes to pestos, sauces, salsas and more.
But one of my favorite sneaky greens is this super simple chickpea (garbanzo bean) salad that happily marries cilantro and spinach into one crazy addictive lunch or side dish. With spinach and cilantro both being in season and locally available, it is the perfect side dish right now.
I kept it simple this time, but next time I think I’ll add some grilled corn - and maybe some other veggies as well. The original recipe placed the beans on top of sliced tomatoes so that might also be a good way to go given that tomatoes are in season too!
So keep it easy and green (yes Kermit, it's possible) and enjoy this one.
Editors Note: Do not ask Jonathan for his Kermit impression. You’ve been warned.
1 c or so fresh spinach
Half a bunch of cilantro
1/2 chopped onion
1 can Chickpeas/Garbanzo beans, drained and rinsed
Juice of a lime or two
Salt & pepper to taste
1 or 2 T olive oil
1 tsp cumin
1 clove garlic, minced
1 tsp honey or other liquid sweetener
Chop the the spinach and cilantro in a blender or food processor until fine. Add the chickpeas, onion and cilantro/spinach mix to a medium sized serving bowl and stir until combined. Whisk the dressing ingredients in a small bowl. Pour the dressing over the beans mixture and enjoy!
*Feel free to increase and adjust the ingredients on this recipe as you see fit. You can add another can of beans and double your greens or add some more veggies like grilled corn or other greens!